- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- Observed cooked gyro meat and cooked soup both tightly covered during cooling
- General violation description:
- 3-501.15 - keep partially opened or loosely covered.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cooked gyro meat 49*F in reach in cooler from yesterday. Discard time abused potentially hazardous meat product. Observed sliced tomatoes at 50*F and slice cheese 60*F in refrigerated service line left uncovered. Keep at 41*F or colder/keep covered.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/26/2015 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- Comment:
- OBSERVED MOPS DRYING WITH THEIR HEADS AGAINST THE WALL OF THE MOP SINK. MOPS SHALL BE AIR DRIED WITH HEADS INVERTED TO AVOID STAINING WALLS. PERSON-IN-CHARGE INVERTED MOPS TO AIR DRY OVER DRAIN OF MOP SINK. CORRECTED.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BROKEN SLEEVE INSIDE ICE MACHINE NEAR PREP AREA. EQUIPMENT COMPONENTS SHALL BE IN GOOD REPAIR. REPLACE SLEEVE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGN AT THE HAND WASH SINK NEAR FRONT FOOD LINE. AT EACH HAND WASH SINK USED BY FOOD EMPLOYEES THERE SHALL BE A SIGN POSTED REMINDING THEM TO WASH THEIR HANDS. PROVIDE HAND WASH SIGNAGE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
12/09/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED DUMPED PASTA INSIDE HAND WASHING SINK. HAND WASHING SINK IS FOR HAND WASHING ONLY AND IT NEEDS TO BE EASILY ACCESSIBLE AT ALL TIMES. PERSON-IN- CHARGE(PIC) WILL EDUCATE EMPLOYEES ON HAND WASH SINK USAGE. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
07/01/2014 | Routine |
| No violation noted during this evaluation. | 12/06/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOOR SOILED IN WALK IN FREEZER. CLEAN
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP STORED IN UTILITY SINK.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/10/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOOR IN WALK IN FREEZER IS DIRTY, CLEAN ON AN INCREASED BASIS. RECHECK IN 6 MONTHS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPAIR FLOOR IN WALK IN FREEZER WHERE STEEL TREADING PANELS ARE POPPING UP. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. REPAIR BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR CONDENSATION DRAIN LINE IN WALK IN FREEZER BY NEXT INSPECTION, DRAIN LINE IS CAUSING AN ICE BUILD-UP ON THE FLOOR OF THE WALK IN FREEZER. REPAIR BY NEXT INSPECTION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELD IN KITCHEN IS MISSING AND ANOTHER FIXTURE'S SHIELD IS FALLING DOWN REPAIR BY NEXT INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/18/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- COLD TABLES ARE TIME MARKED TODAY ( 2-6PM) ALL POTENTIALLY HAZARDOUS FOODS IN COOKLINE ARE UNDER 41F TODAY. THE WAITSTAFF COLD HOLDING UNIT STILL HAS PHF'S OVER 41F BUT ALL ITEMS ARE TIME MARKED CORRECTLY WITH "IN" AND "OUT" TIMES ON EACH BIN. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/13/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD TABLES ARE HOLDING PHF'S OVER 41F TODAY. NEW COOKLINE TABLE HAD TOMATOES AT 48F, BRUCHETTA AT 48F, TABLE DID NOT HAVE TIME MARKS TODAY. PREP TABLE WAITSTATION ADJACENT TO ORANGE COOLER MACHINE HAD BRUCHETTA AT 48F-50F AND APPLE SLICES, IN WATER, AS A REFERENCE, WERE ALSO 50F. REPAIR UNITS IMMEDIATELY, TIME MARK ALL PHF'S FOR 4 HOURS UNTIL REPAIRED. AN INFORMAL HEARING WILL BE SCHEDULED. KEEP ALL PHF'S UNDER 41F AT ALL TIMES. ( AIR TEMP ON COOKLINE COOLER WAS 49F) KEEP TEMP LOGS UNTIL INFORMAL.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/28/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE ASSEMBLY UNIT HAD SLICED TOMATOES AT 56F TODAY, PICO AND MIX WITH BEANS AND TOMATOES IS 46-48F IN UNIT. DATE MARKING AS INDICATED ON RISK CONTROL PLAN, OR TIME MARKING IS NOT IN PLACE. THE UNIT HAS BEEN REPLACED ACCORDING TO THE MANAGER. THE ITEMS IN THE UNIT ARE BELOW 41F TODAY. CORRECT IMMEDIATELY, FOLLOW SUBMITTED RCP OR ADJUST UNIT. AN INFORMAL HEARING MAY BE SCHEDULED ( KEEP ACCURATE TEMP LOGS, THE LOG FOR TODAY HAD NO TEMPS ON IT) CORRECT IMMEDIATELY.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
05/03/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- OBSERVED THE "ASSEMBLY LINE" TO HAVE CONTAINERS OF SLICED PICKLES, SLICED TOMATOES AND SLICED CHEESES AND PESTO SPREAD TO HAVE STICKERS MARKING THE TIME OF 4:00 PM AS BEING TAKEN OUT OF THE BOTTOM PORTION OF THIS SAME COOLER AND BEING MOVED TO THE TOP. THE STICKER STATES THAT THESE WILL BE DISPOSED OF AT 8:00 PM. MEASURED THE FOLLOWING TEMPERATURES SLICED TOMATOES 41 DEGREES F, HUMMUS 46 DEGREES F, SLICED CHEESE 46 DEGREES F, PESTO 53 DEGREES F, SLICED PICKLE 48 DEGREES F ON THE TOP OF THE "ASSEMBLY LINE"/REACH IN COOLER. ON THE BOTTOM/UNDERNEATH SLICED CHEESE WAS 41 DEGREES F, PESTO 40 DEGREES F. DOOR THERMOMETER READ 46 DEGREES F AFTER HOLDING IT OPEN FOR APPROXIMATELY 5 SECONDS. STAFF WAS NOT AWARE OF HOW TO ADJUST THE TEMPERATURE OF THE COOLER. IT IS RECOMMENDED THAT THE "ASSEMBLY LINE" COOLER BE ADJUSTED OR REPAIRED/REPLACED SO THAT FOODS ON THE TOP RAIL CAN BE HELD AT 41 DEGREES F OR BELOW. A WRITTEN PROCEDURE TITLED "TIME CONTROL PROCEDURE FOR COOKS LINE" WAS PROVIDED AT THIS INSPECTION. IT STATES: "ALL PANS SHOULD BE CHANGED EVERY 4 HOURS, AS WELL AS NEW DAY DOT EVERY 4 HOURS." MANAGER SAYS THAT ALL EMPLOYEES HAVE BEEN TRAINED ON THIS PROCEDURE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
01/23/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES TO BE 49F ON THE TOP OF THE REACH IN COOLER AND 46F ON THE BOTTOM INSIDE THE REACH IN COOLER. MAINTAIN COLD FOOD AT 41F OR BELOW. ALTERNATIVELY, TIME MAY BE USED AS A CONTROL, IF ALL POTENTIALLY HAZARDOUS FOOD IS MARKED WITH A TIME TO BE DISCARDED, AND A WRITTEN PROCEDURE IS IMPLEMENTED FOR INSTRUCTION OF HOW TO USE TIME AS A CONTROL MEASURE. CUT TOMATOES AND ALL OTHER POTENTIALLY HAZARDOUS FOOD SHOULD BE COOLED TO 41F OR BELOW BEFORE PLACING IN THIS REACH IN UNIT, SINCE IT IS MEANT TO HOLD TEMPERATURE AND NOT TO COOL FOOD. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE IN THE DISH WASHING ARE NOT WASHING THEIR HANDS AFTER HANDLING DIRTY DISHES, PUTTING ON GLOVES, AND THEN HANDLING CLEAN DISHES. OTHER EMPLOYEES IN THE KITCHEN AREA DID NOT WASH THEIR HANDS BEFORE PUTTING ON CLEAN GLOVES. TRAIN EMPLOYEES ON PROPER HAND WASHING PROCEDURES. ,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED FOOD DEBRIS, DUST AND DIRT ON THE FLOORS THROUGHOUT THE ENTIRE KITCHEN AREA AND ESPECIALLY ON THE SIDES OF AND UNDERNEATH EQUIPMENT. THE AREA IN THE CABINET UNDER THE POP MACHINE HAD AN ACCUMULATION OF DEBRIS AND DIRT. CLEAN FLOORS INCLUDING NEXT TO AND BEHIND ALL EQUIPMENT.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Controlling Pests
- Items:
- Pest(s) gnats
- Comment:
- OBSERVED ONE OR TWO SMALL DRAIN-TYPE FLIES IN THE KITCHEN AREAS. ELIMINATE HARBORAGE AREAS BY KEEPING DRAIN AREAS CLEAN AND DRY. CONTACT YOUR PEST CONTROL COMPANY FOR ASSISTANCE.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- walk in freezer(s)
- Comment:
- OBSERVED ONE LIGHT BULB TO BE NOT WORKING IN THE WALK-IN FREEZER. REPAIR OR REPLACE LIGHT BULB.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BROKEN FLOOR COVE TILES BEHIND THE ICE MACHINE, A BROKEN DOOR ON THE CABINET BELOW THE POP MACHINE, AND A LARGE GAP IN THE WALL IN THE KITCHEN AREA. REPAIR OR REPLACE ALL BROKEN ITEMS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/20/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COLD TABLES ARE ICED DOWN IN ADDITION TO THE TABLES WORKING AND THE TOMATOES ARE 41F IN THE RIGHT SIDE COOLER, THE COOKED VEGETABLES ARE 36F, AND THE MOZZ AND OIL AND HERBS MIX WAS 36F, THE CHICKEN IN THE UNIT BELOW WAS 38F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/04/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COLD HOLDING TABLES ARE NOT IN COMPLIANCE. A RISK CONTROL PLAN MUST BE SUBMITTED TO WCHD WITHIN 10 DAYS. TOMATOES WERE 54F TODAY IN ONE UNIT, MARINATED MUSHROOMS WERE 64F, MOZZARELLA AND OIL WAS 58F, TOMATOES IN THE TOP OF THE OTHER UNIT WERE 46F. BURGERS IN 1ST UNIT, IN SECTION BELOW WERE 46F. DISCARD ALL ITEMS ABOVE 41F IMMEDIATELY. (MEATS IN BOTTOM OF "UNIT ONE" CAN BE MOVED. TAKE TEMPS EVERY 2 HOURS WITH FOOD THERMOMETERS, KEEP LOGS. A REVISIT WILL BE CONDUCTED IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/20/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT TIME OF INSPECTION, TOMATOES WERE 70F IN PREP TABLE COOLER, MOZZARELLA WITH OLIVE OIL WAS 57F ON TOP OF UNIT AS WELL. IN UNIT BELOW THE RAW CHICKEN WAS 47F , THE GYRO MEAT WAS 43, ADJUST UNIT, REPAIR IF NECESSARY MOVE ALL PHFS TO ANOTHER UNIT, TOMATOES DISCARDED AT TIME OF INSPECTION. THE OTHER COOKLINE COOLER HAD TOMATOES AT 56F ADJUST ALL UNITS TO HOLD POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES. TOMATOES DISCARDED AT TIME OF INSPECTION. THE WAITSTATION COOLER HAD SALSA AND RANCH DRESSING AT 46F. THESE ITEMS WERE DISCARDED AT TIME OF INSPECTION, ADJUST UNIT, OR REPAIR AS NECESSARY., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR OF WALK IN COOLER ON AN INCREASED BASIS, THERE IS A BUILD UP OF FOOD DEBRIS TODAY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Comment:
- PROVIDE LIGHT SHIELD IN WALK IN COOLER FOR FIXTURE TOWARD FAN (REPLACE BURNED OUT BUILD AS WELL).
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- COOKLINE HAD MANY DIRTY WIPING CLOTHS STORED ON COUNTERS AND BEHIND PREP TABLES, KEEP WIPING CLOTHS STORED IN SANITIZER SOLUTION AT ALL TIMES.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/23/2011 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Comment:
- LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER RESISTANT IN AREAS WHERE THERE IS EXPOSED FOOD OR CLEAN EQUIPMENT. CURRENTLY LIGHT SHIELDS ARE MISSING IN KITCHEN. PLEASE PROVIDE SHIELDS FOR THESE LIGHTS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- CLOTH IN USE FOR WIPING FOOD SPILLS FROM TABLE WARE THAT OCCUR AS FOOD IS BEING SERVED SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER SOLUTION. WIPING CLOTHS OBSERVED ON PREPARATION TABLE NEXT TO REACH IN FREEZER. PLEASE STORE THESE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/15/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- TWO NEW BOARDS IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- I M CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
07/14/2010 | Follow-up |
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